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Mike Hohnen

Coaching for personal growth, change and development

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SUPERFOODS FOR HIGH-TECH FORAGERS

April 21, 2016By Mike Hohnen

More snackers are choosing “power” bars instead of candy bars when they
need an energy short cut, according to Carolyn de la Peña, an American
studies scholar at the University of California at Davis.

The result is the growth of a new superfood industry promoting
technological superiority over taste and smell, speed over leisure.
With ingredient labels prominently displayed on packages, consumers can
now choose the snack that has the best formula of calories, caffeine,
sodium, proteins, carbohydrates, fats, vitamins, minerals, or other
ingredients, de la Peña notes.

Marketing to the psychology of consumers is part of what’s driving the
trend, as super-caffeinated drinks like Red Bull are packaged to create
the illusion of power and modernity. As a result, cultural attitudes
toward food may be following attitudes toward technology.

“These superfoods tap into how excited people feel to be in the modern
technological age. Eating these superfoods is seen as a productive,
modern act,” concludes de la Peña.

SOURCE: University of California at Davis,
https://www-pubcomm.ucdavis.edu/search/news_detail.lasso?id=6801

Filed Under: Foodservice

Healthy Lifestyles (Part II)

March 30, 2004By Mike Hohnen

Three groups are playing crucial roles in shaping the discussion of healthy lifestyles: consumers, the food industry and the government. These forces are among the issues examined in this second installment of the National Restaurant Association Special Report.

read the full report [Read more…] about Healthy Lifestyles (Part II)

Filed Under: Trends

National Restaurant Association SmartBrief's Special Report

March 30, 2004By Mike Hohnen

Nutrition and healthy lifestyles are among the most pressing issues facing the restaurant industry today and have sparked public debate over where responsibility for healthy lifestyles rests. This National Restaurant Association Special Report provides resources restaurant operators can use to understand all sides of the question and make decisions that best serve their customers.

Read the full brief [Read more…] about National Restaurant Association SmartBrief's Special Report

Filed Under: Trends

Small things about to hit the big time

March 29, 2004By Mike Hohnen

Small is big. A nation that until now has been hung up on extra-large SUVs, McMansions and supersized meals is flip-flopping to the other extreme: all things small.

A caterer is offering new Bitty Burgers at ballparks.

The trend goes way beyond food – to cars, computers, condos, cell phones, cameras and more.

“There’s an ‘excess’ fatigue among consumers,” says consultant Pam Murtaugh. “We’ve all gotten too big for our britches.”

https://www.usatoday.com/money/2004-03-25-tiny_x.htm

Filed Under: Trends

reveries – scott goodson – frogbull

April 21, 2016By Mike Hohnen

https://www.reveries.com/reverb/essays/frogbull/

If Coke and Pepsi and M&M’s can do it, why can’t beer? If Mitsubishi Motors can do it, why not a good cold one? If the alcohol-pops brand eating away at the beer markets can do it, why not a premium lager?

The answer is: Tradition. Namely, the beer brands of Europe remain largely segmented in their regional roles and have yet to make the giant leap to the pan-Euro hall-of-fame.

Filed Under: Marketing

eggs profile higher in heart-healthy omega-3

April 21, 2016By Mike Hohnen

Feed a chicken “a diet rich in algae, flax seed or fish oil” and — voila! — its eggs profile higher in heart-healthy omega-3s, as reported by Katy McLaughin in The Wall Street Journal. Give that chicken some marigold extract and — presto! — its eggs boast higher levels of lutein, “a nutrient that is good for eye health.” [Read more…] about eggs profile higher in heart-healthy omega-3

Filed Under: Trends

Eating Well: Hold the Fries. Hey, Not All of Them!

October 16, 2016By Mike Hohnen

https://www.nytimes.com/2004/03/10/dining/10WELL.html
responsibility for the changes that restaurants and food companies are making to improve the nutrition of their products is also claimed by groups like the Center for Science in the Public Interest, which has criticized fast-food restaurants for years, saying their food is unhealthy, and lawyers for people who claim in lawsuits that fast food made them fat.

Filed Under: Trends

reveries – cool news of the day

April 21, 2016By Mike Hohnen

https://reveries.com/cool_news/2004/march/mar_1b.html

Twisted Whiskeys. Traditionally, “Irish whiskey has been a social drink consumed mainly at bars and restaurants — particularly on St. Patrick’s Day — however, “that’s changing,” reports Gerry Khermouch in BusinessWeek (3/8/04). “New expresssions of the old product line are what’s hot,” says Joseph Congiusti of Binny’s Beverage Depot in Chicago. He says the new-style Irish whiskeys are largely inspired by makers of Scotch (no “e”) whisky and bourbon.

Filed Under: Trends

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